Roccolo Grassi Valpolicella Superiore

Roccolo Grassi Valpolicella Superiore is made from a combination of fresh grapes and slightly dried grapes in equal percentage. The slight dehydration of the grapes lasts 20 days (percentage amount of grapes and number of days may vary depending on the vintage) in order to alter the peel/pulp ratio and therefore obtain a fresh fruit with a slightly higher concentration and rich with the noble components of the peel. This is followed by a 20-month aging in wood , assembling and bottling. A section of the vineyard is designated exclusively to growing grapes for Valpollicella Superiore. Grapes for Amarone are not selected from this area. This allows for better concentration , as well as exceptional complexity and finesse of aroma.